Preheat oven to 300 degrees. Heat olive oil over medium high heat in Dutch oven. Salt and pepper ribs to taste and brown 2 ribs at a time on all sides, remove first 2 ribs and place on a plate, then brown remaining 2 ribs.

In remaining oil, reduce heat to medium and cook all vegetables until onions are translucent about 5 minutes. Deglaze the Dutch oven with the red wine (vegetables remain in Dutch oven). After the alcohol has burned off add the beef broth and bring to a boil while stirring. Place thyme sprigs on vegetables and place ribs in Dutch oven and cover. Place Dutch oven in preheated oven and cook for 3 hours, until tender, turning every 45 minutes.

Remove ribs and place on a serving platter, cover with foil to keep warm. Carefully strain cooking liquid over a saucepan, discard vegetables and skim the fat, pour remaining sauce over ribs and serve with crusty artisan bread and local greens.